Sunday, August 15, 2010

The Heirloom Obsession

It continues... As I keep discovering the unique flavors of the heirloom tomato, I'm enjoying not using canned versions of tomatoes more and more! Last night I made this pizza using the dough recipe from my recipe post from June 2010. This sauce is a slight variation of the previous post, only this time I blended the tomato to a pulp using a hand blender/mixer.
Proportions perfect for one pizza:

1) One large red heirloom
2) 2-3 mini green heirlooms (to add more tartness, optional of course)
3) 2 large cloves garlic finely chopped
4) 5-10 medium sized basil leaves chopped
5) 1/4 of a large red onion finely chopped
6)2-3 tbsp extra virgin olive oil
7) 1 tsp dried oregano
8) sea salt to taste.
9) black pepper (optional)

1) Chop tomatoes into cubes. Combine in mixing bowl, use hand blender to blend tomatoes to a pulp. Add oregano and black pepper if desired.
2) Heat olive oil in saucepan. Add Garlic, Sautee for 3-4 minutes on medium heat. Add onion. Further sautee until nice aroma appears (4 minutes)
3) Add basil, allow to wilt.
4) Add tomato pulp mixture to saucepan. Allow to simmer several minutes (~10 min) until sauce is at desired consistency. Allow some of the natural water to evaporate for a thicker sauce.
5) Add sea salt to taste
6) Drizzle over fresh homemade pizza dough and add toppings as desired :)

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